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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Joyce Lamont's Favorite Minnesota Recipes and Radio Memories. Ingredients:
6 slices bacon |
1 onion, chopped |
3 cups chopped cooked turkey |
1 (10 ounce) container refrigerated alfredo sauce |
1/4 teaspoon garlic salt |
1 tablespoon minced fresh rosemary |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1 cup cottage cheese |
1/2 cup sour cream |
1 egg, beaten |
1/2 cup grated parmesan cheese |
1 cup chopped tomato |
2 cups uncooked egg noodles |
1 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350.
2. Bring large pot of water to a boil.
3. In large skillet, cook bacon until crisp.
4. Remove bacon, drain on paper towels, crumble and set aside.
5. Remove all but 1 T drippings from skillet.
6. Cook onion in bacon drippings until tender about 5 minutes.
7. Stir in turkey, Alfredo sauce, garlic salt and rosemary and set aside.
8. In medium bowl, combine drained spinach, cottage cheese, sour cream, egg, and Parmesan cheese and mix well.
9. Stir in chopped tomatoes.
10. Cook egg noodles in water until almost al dente according to package directions.
11. Drain and add to spinach mixture.
12. Spray 2 quart casserole with nonstick cooking spray.
13. Layer half the turkey mixture, half the noodle mixture, and half the Mozzarella cheese in prepared casserole.
14. Repeat layers.
15. Sprinkle top with reserved bacon.
16. Bake for 30-40 minutes or until casserole is bubbling and top is browned.
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